Keith Floyd Recipes - Fish and Shelfish Recipes

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Bisque d’homard (The supreme lobster soup)

Ingredients

  • Olive oil
  • Chopped: Carrots, Celery, Onion, Leeks, Fennel, Finley chopped garlic
  • Fresh lobster, shell on, not cooked
  • Red snapper or gurnard or similar bony red fish, scaled and gutted, de-finned and left with heads on
  • Chopped tinned tomatoes
  • Fish stock
  • Brandy

Method

  • Add a good quantity of olive oil to a large pot and heat
  • Throw in the mirepoix (chopped carrot, celery, onion, leeks and fennel) and sweat gently until soft and slightly brown (approximately 5-6 minutes)
  • Add finely chopped garlic and stir
  • Remove tails from the lobster by twisting
  • Cut up into large chunks with shells still on and add to the pan
  • Clean and remove head from the fish
  • Cut into large chunks and add to pan
  • Add chopped tomatoes and fish stock to cover
  • Stir well then reduce the heat and cook out for approx 20 minutes
  • Pour into a magimix or blender and blend until smooth
  • Pass the blended mixture through a sieve
  • Pour into a pan to gently reheat
  • Add a good glug of brandy
  • Season as necessary and serve

Moules Mariniere (Classical French mussels)

Ingredients

  • Butter
  • Finely chopped shallots
  • Finely chopped garlic
  • Finely chopped parsley
  • Mussels
  • White wine
  • Double cream
  • Curry powder

Method

  • Heat the butter in a pan and allow to melt
  • Add the finely chopped shallots, finely chopped garlic and
  • finely chopped parsley
  • Stir well
  • Add the mussels
  • (To prepare the mussels, push them sideways to force them to open
  • Remove beard (if applicable) and give them a good scrub)
  • Add white wine and stir
  • Cover pan and allow to steam for a few minutes until the mussels have opened
  • Add the double cream, curry powder and a little more butter, stirring well
  • Season as necessary and serve mussels with the sauce

Floyd’s Royal Thai green prawn curry (One of the most exotic feasts to come from Asia)

Ingredients

  • Olive oil
  • Green chilli curry paste
  • Large prawns
  • Coconut milk
  • Green peppercorns soaked in brine
  • Fresh Kaffir lime leaves
  • Fresh basil finely chopped

Method

  • Heat the olive oil in a pan
  • Add the green chilli curry paste and cook off a little
  • Add the fresh prawns (de-shell if necessary) and mix well
  • Add coconut milk and stir
  • Finally add the green peppercorns and torn lime leaves
  • Simmer for approximately 7-8 minutes
  • Season to taste and serve sprinkled with fresh basil finely chopped

Floyd’s roast fillet of monkfish (Stuffed with garlic, wrapped in Cumbrian pancetta and served with a red pepper coulis)

Ingredients

  • Olive oil
  • Red peppers finely diced and deseeded
  • Finely chopped shallots
  • Wild garlic finely chopped
  • Chopped tomatoes
  • Tomato juice
  • Headless monkfish, skinned and de-membraned
  • Pancetta
  • Butter

Method

  • Before starting – warm oven to 200 degrees Celsius
  • Warm the olive oil in a pan
  • Add the finely diced and deseeded peppers, finely chopped shallots and finely chopped garlic to the pan
  • Sweat down until soft.
  • Add the chopped tomatoes and a little tomato juice and blend to make the coulisStuff the monkfish with thinly sliced raw garlic
  • Wrap tightly in thinly sliced pancetta
  • Oven roast for approximately 20 minutes in a large roasting pan containing a little water and butter
  • Serve with the warm rd pepper coulis

Coquille St.Jaques (The finest British scallops served their shells in a white wine sauce)

Ingredients

  • Butter
  • Fresh scallops
  • Brandy
  • White wine
  • Finley chopped shallots
  • Finely chopped garlic
  • Double cream
  • Finely chopped mushrooms (Chanterelles – fresh if possible or dried Morrilles)
  • Scallop shells
  • Finely chopped parsley

Method

  • Melt the butter in a large pan
  • Add scallops and heat

(Do not over cook the scallops – the best way is to cook on the greatest heat for the shortest amount of time!)

  • Add the brandy and flame
  • Add the white wine and reduce the heat to a simmerIn another pan, melt more butter
  • Add the finely chopped shallots and finely chopped garlic
  • Sweat until soft and lightly brown
  • Add double cream, a little more butter,
  • finely chopped mushrooms and the juices from the scallops
  • Stir well
  • Serve scallop in their shell with the sauce
  • Top with finely chopped parsley

Vietnamese crab and lobster spring rolls (Crab and lobster rice paper spring rolls presented with mint, salad leaves and sweet chilli sauce)

Ingredients

  • Rice paper
  • Thin strips of carrots
  • Thin strips of spring onions
  • Finely chopped green chillies
  • Fresh white crab meat / lobster meat
  • Lettuce leaves
  • Fresh mint leaves
  • Sweet chilli sauce

Method

  • Wet the rice paper on both sides (until soft) with a pastry brush
  • Lay the rice paper with the thins strips of carrots and spring onion and also the finely chopped green chillies
  • Top with fresh white crab meat / lobster meat
  • Roll into a parcel
  • Deep fry until slightly browned
  • Serve wrapped in a lettuce leaf with a fresh mint leaf
  • Accompany with sweet chilli sauce

Local wild trout or char, baked in newspaper (Served with the quickest hollandaise sauce in the world)

Ingredients

  • Fresh trout or char
  • Finely chopped garlic
  • Finely chopped shallots
  • Finely chopped parsley
  • Thinly sliced lemon
  • Salt
  • Newspaper
  • Egg yolks
  • Warm melted butter
  • Fresh asparagus

Method

  • Remove the back bone from the fish by ripping it out using your forefinger and thumb (keep head on)
  • Inside the fish, add the finely chopped garlic, finely chopped shallots, finely chopped parsley, thinly sliced lemon and salt
  • Wrap tightly in approximately 10 sheets of newspaper (This will help retain the flavour)
  • Bake in the oven for until the paper is crisp and the fish is cooked
  • Remove from oven
  • Cut open newspaper to reveal the baked fish
  • Serve with hollandaise sauce, fresh steamed asparagus and a slice of lemon
  • To make the hollandaise sauce: Whip the egg yolks over a little heat and slowly add the melted butter

Zabaglione (Classical Italian dessert)

Ingredients

  • Egg yolks
  • Soft brown sugar
  • Sweet Marsala

Method

  • Whisk the egg yolks with the soft brown sugar over a bain marie (water bath)
  • Slowly add the sweet Marsala and continue to whisk until it thickens
  • Serve in small glass bowls

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